It’s often said that people who truly appreciate good food also make great cooks. Or perhaps it works the other way around. If this sounds like I’m subtly tooting my own horn, you may be right. I like to think it runs in the family, so I’ll admit to a little bragging here.
I’m talking about my husband, who is a big foodie himself. He’s a road warrior, and one might assume that constant travel would dull his taste buds, but I think it’s done the exact opposite. Over the years, it’s only sharpened his appreciation for food. He has an uncanny ability to “sniff out” the best eateries wherever he goes. While he does have a clear bias toward Indian food, many of his travel favorites end up being Indian restaurants. He’s built quite a mental database of these places, which has actually given me the idea of starting a section on this blog dedicated to his restaurant reviews, especially for travelers looking for great eats. Coming soon.
The good news is that Girish doesn’t just enjoy good food—he’s also a very good cook. Yes, I did say also. All jokes aside, he has mastered several standout dishes, and I’ll be sharing more of his recipes here. Of course, that would mean he needs to cook more often, so I consider these mentions a mutually beneficial incentive.
On a more serious note, Girish is the true inspiration behind this food journal. His enthusiasm and constant encouragement were the driving force behind getting this site up and running and pushing me to do something I genuinely enjoy. This recipe felt like the perfect way to acknowledge that. Roz ka Khana turned two months old this week. It may be a small milestone compared to some well-established blogs, but thank you for being part of this journey so far.
Here is Girish’s recipe for Karuvepilai Kozhambu, a kuzhambu (soup or stew) variety that is popular in Tamil Nadu. I’ve seen several versions of this recipe online, but this is Girish’s original method, and in my opinion, it’s the best.
I also have to mention the vessel he used to make this dish. A kachitti, as it’s called in Tamil, is a stone vessel traditionally used in Tamil Nadu for preparing kozhambu. Much like the eeyya chombu (amalgamated metal vessel) used for rasam, cooking kozhambu in a kachitti significantly enhances the flavor. It’s also said that kuzhambu tastes even better the next day when cooked and stored in a kachitti. Let’s just say we’ve tested that theory and completely agree.
Ingredients
- Curry leaves – 15 to 20
- Peppercorns – 20 to 30
- Jeera (cumin seeds) – 3 tsp
- Asafoetida – a pinch
- Sesame oil (til oil) – 3 tsp
- Tamarind pulp – from a lemon-sized piece of tamarind soaked in water
- Salt – to taste
- Jaggery – a small piece
Method
- Grind the curry leaves, jeera, peppercorns, and a small portion of the tamarind pulp into a smooth paste.
- Add water to the remaining tamarind pulp, using approximately 1 to 1 1/2 cups of water per cup of tamarind pulp. The consistency should resemble a light soup—neither too thick nor too watery.
- In a heavy-bottomed vessel, or a kachitti if you have one, heat the sesame oil over a low flame. Once the oil is hot, add the asafoetida first. Allow it to release its aroma without burning, then add the jeera.
- After about 2 minutes, add the tamarind water, followed by the ground jeera–peppercorn paste. Add salt to taste. Reduce the flame and let it cook for about 10 minutes, until the mixture starts to boil and thickens slightly.
- Add the piece of jaggery and continue boiling for another 5 minutes. The kozhambu should now resemble a well-thickened soup.
Serve hot with steamed white rice, a dry vegetable curry, and vadam (vadiyalu or chips).
